pounds of red or waxy potatoes
2 tablespoons of chopped scallions, or red onions
4 hard boiled
1/2 to 3/4 cup black olives, cut into halves
1/2 cup finely chopped celery
1/4 cup chopped baby sweet pickles
3/4 to 1 cup
2 tablespoons brown mustard
Salt and pepper to taste
Ground paprika to garnish
Directions - Potato Salad Recipe:
Wash potatoes, and place in large stew pot. Add water to the pot to
fully cover the potatoes, plus an inch or so over the topmost potato.
Add 3 tablespoon salt to water and potatoes. Bring potatoes to a boil.
Then reduce heat and simmer, uncovered, until the potatoes are tender
when pierce with a fork - but not overcooked - about 20 to 25
minutes. Drain and peel potatoes - if desired - and cut into bite sized
pieces. Place cut potatoes into a large mixing bowl.
the large mixing bowl add, chopped celery, onions, olives, and pickles.
Then diced, and toss in the boiled egg (reserve two or three of the
boiled egg yolks to use as garnish). Next add mayonnaise, mustard, and
salt and pepper to taste. Stir salad with a stiff, large spoon, until
mayonnaise and mustard are evenly distributed throughout the salad.
the salad out into a decorative serving bowl. Grate the boiled egg yolks
over the top of the salad to garnish. Then lightly sprinkle the salad
Hint: You can also use more sliced olives, and long-cut baby sweet
pickles, and slices of boiled egg to create a festive pattern on the top of the salad.
Recipe yields 6 - 8 servings of potato salad.